UTILIZATION OF COCONUT IN

PRODUCTION OF ASSORTED SNACKS

(COCONUT CHIN-CHIN, COCONUT MEAT PIE)

By

OLADAPO, ANIKE RACHAEL

HND/19/HMT/FT/044

BEING A PROJECT SUBMITTED TO

THE DEPARTMENT OF HOSPITALITY
MANAGEMENT TECHNOLOGY, INSTITUTE OF
APPLIED SCIENCES, KWARA STATE
POLYTECHNIC, ILORIN.

IN PARTIAL FULFILMENT OF THE REQUIREMENT

FOR THE AWARD OF HIGHER NATIONAL DIPLOMA
[HND] IN HOSPITALITY MANAGEMENT.

SEPTEMBER, 2021

i
 CERTIFICATION
This project is written by OLADAPO, ANIKE RACHEAL and has been read
and approved to meet part of the requirement for the award of Higher National
Diploma (HND) in Hospitality Management, Institute of Applied Sciences, Kwara
State Polytechnic, Ilorin.

_________________ _______________
MRS. AIYEDUN C.F DATE
(Project Supervisor)

____________________ _______________
MRS. Z.A.B HARUNA DATE
(Project Coordinator)

_____________________ _______________
MR. ABDULKADIR JIMADA DATE
(Head of Department)

_________________________ ___________________
EXTERNAL EXAMINER DATE

ii
 DEDICATION
I dedicate this project to God Almighty my creator, my strong pillar, my
source of inspiration, wisdom, knowledge and understanding. He has been the
source of my strength throughout this program and on His wings only have I
scared.

iii
 ACKNOWLEDGEMENTS
My deepest gratitude goes to God who has provided all that was needed to
complete this project and the program for which it was undertaken for. There was
never lack or want throughout this entire study, He took care of everything that
would have stopped me in my tracks and strengthened me even through my most
difficult times
My sincere appreciation also goes to my supervisor Mrs. Aiyedun C.F
whose contribution and constructive criticism has pushed me to expand the kind of
efforts I have exerted to make this work as original as it can be. Thanks to her I
have experienced true research and my knowledge on the subject matter has been
broadened.
My appreciation also goes to the Head of Department of Hospitality
Management, Mr. Jimada Abdulkadir, a truly kind man.
I appreciate the project coordinator Mrs. A.B Haruna for your kind gesture,
thank you for playing your part in ensuring that the project work is a success.
My utmost regards also goes to my parent, Mr. and Mrs. Oladapo who
painstakingly laid the foundation of my education giving it all it takes. God bless
you and keep you. I am and will forever be grateful to Mr. Olaniyi Olawale who
has encouraged me all the way to take this course and has given everyt4hing
possible and even given up important thing to make sure I achieve this feat4. I
can’t find words that express my gratitude, God bless. I appreciate my siblings
Ajoke, Tolu, Blessing, Greatness, na we all get this degree. I appreciate my best
friend Adeosun Taiwo Peter for your support, contributions, toward the successful
completion of this programme, God bless. My gratitude goes to Mr. Mustapha
Oluwaseun who also contributed to this research work.

iv
 I appreciate all my friends and well-wishers Oluwaseun, Oluwadamilola,
Homolola, Oluwabunmi, Tifemi, Oladayo, David, Nimat, Amaka, Annuoluwapo,
Titilayo, SMC, Xurplus, Mr.Adebisi, Aladeen, and OG.
Finally I thank Mrs. Oyelade Yetunde (CEO Ronsoitouch cakes and more),
for impacting me so much to be productive and better in my field, God bless you
ma. Mrs. Martha Omopariola, Miss. Teslim Oyindamola for your prayers, advice
and support and words of comfort that came in just in time.
God bless you all, thank you so much, my love for you all can never be
quantified.

v
 TABLE OF CONTENT
Title Page - - - - - - - - - i
Certification - - - - - - - - - ii
Dedication - - - - - - - - - iii
Acknowledgement - - - - - - - - iv-v
Abstract - - - - - - - - - vi
Table of Content - - - - - - - - vii-viii
CHAPTER ONE: INTRODUCTION
1.1 Background of the Study - - - - - - 1
1.2 Statement of the Problem - - - - - - 2
1.3 Objectives of the Study - - - - - - 3
1.4 Research question - - - - - - - 3
1.5 Significance of the Study - - - - - - 3
1.6 Scope and Limitation - - - - - - 3
1.7 Definition of Terms - - - - - - - 4
CHAPTER TWO: LITERATURE REVIEW
2.1 Definition of Coconut - - - - - - 6
2.2 Potential Health Benefits of Coconut - - - - 7
2.3 Uses of Coconut - - - - - - - 8
2.4 Nutritional Composition of Coconut Flour - - - 11
CHAPTER THREE: RESEARCH METHODOLOGY
3.1 research Design - - - - - - - 13
3.2 Area Study - - - - - - - - 13
3.3 Population - - - - - - - - 13
3.4 Sampling Techniques - - - - - - 13
3.5 Research Instrument - - - - - - 15
vi
3.6 Research Method - - - - - - - 15
CHAPTER FOUR
4.1 Data Analysis - - - - - - - 25
CHAPTER FIVE: SUMMARY, CONCLUSION AND
RECOMMENDATIONS
5.1 Summary - - - - - - - - 29
5.2 Conclusion - - - - - - - - 29
5.3 Recommendations - - - - - - - 30
References - - - - - - - - 32

vii
 ABSTRACT
This study focuses on the coconut oil and the health factors from the
indigenous benefiting from the crop. The coconut palm tree Cocos Nucifera was
introduced by the Portuguese in the region in the 7th century. The crop is
considered as the tree of life, because of its many uses. The introduction of the
plant was expected to benefit the local community.
However, this has not been the case and poverty continues to loom despite
the many products that accrue from the crop. The purpose of this study was
therefore to produce assorted snacks from coconut flour.
In tropical regions, coconut is the tree of great significance it provides
millions of people with food, employment and business opportunities. The fruit is
referred to as miracle fruit due to its inherent rich profile of macro and micro
nutrients for human nutrition and health. Different products such as coconut
water, milk, raw kernel, oil and desiccated coconut are commercially processed.
Coconut flour is a byproduct of coconut meal left over after processing. Being a
rich source of dietary fibre and protein it has found numerous applications in
different functional food. Coconut flour can be successfully incorporated into
various food products, such as bakery, extruded products, snacks and sweets. It
has antidiabetic and anticancer effects, prevents cardiovascular diseases, and
improves immune function coconut flour is also gluten free and its nutritional
composition is quite comparable to that of wheat flour gluten free and viable
option for the people with celiac diseases. In this paper, we summarized the
present use of coconut flour. There is an apparent need to convert the food
processing by products into functional ingredients in order to implement their
environment friendly and efficient utilization.

viii
 CHAPTER ONE
INTRODUCTION
1.1 BACKGROUND TO THE STUDY
Coconut (cocos nucifera) belongs to the family of palm are caceae. It is the
most important plant within the family because it has application both as an
ornamental crop and as a food crop (fife et al, 2011). All the plant parts have been
found to have useful purpose in humans life such as in foods, house construction
materials and in the making of household items such as baskets and hand fans etc
(Igbabull et al., 2014). The plant has been estimated to have an economic lifespan
of about fifty years. However, some of the varieties can live for over a century
(Danyo, 2011).
More than 70% of the world production directly or indirectly contributes to
the nutrition of local households, while the other remaining amount is only used in
industrial applications (Peiri et al., 2000). Coconut consumption can come in
different ways for instance, in India, coconut is consumed in the form of the raw
kernels, tender nuts, coconut oil, copra (the dried flesh of the nut and desiccated
coconuts (Dhankhar, 2013; Hareya et al., 2000), while in Nigeria, coconut milk is
an ingredient to make coconut rice. It is important to note that meals which are
made from coconut meat or kernel can be high in fat, fibre and other nutrient.
Therefore it may help in reducing the nutrient deficiencies that are associated with
staple foods that contain predominantly starch which are consumed in many
developing countries. Asides from being a source of food, it helps create job
opportunities for those living along coastal region (Danyo, 2011).
Coconut fruit is an important source of vegetable oil which has application
both industrially; in the production of soaps and paints etc. and for edible purposes
(Yalegama and Charan, 2006). The oil has received special attention, particularly
1
among the Asian and pacific populations compared to other vegetable oils because
of the special healing properties that has been attributed to it (Dhanka, 2013).
According to Arora et al (2011) the oil was imported to be effective against a
number of viruses which are lipid-coated such as visna virus, influenza virus,
leukemia virus, pneumonia virus, and hepatitis C virus what was identified to be
responsible is the medium chain fatty acids such as lauric acid that is found in
coconut oil which helps to inactive these organisms during coconut oil production
a byproduct called coconut residue is obtained. This residue can be processed into
coconut flour (Sujurtha and Mahendran, 2015).
1.2 STATEMENT OF PROBLEM
For many decades, the coconut oil industry has been the most vibrant as
many processors of the coconut fruit focus on the oil production. In fact, a number
of studies that have been done are tailored towards the nutritional, health benefits
and applications of coconut oil (Muller et al, 2003, Agero and Verallo, 204;
Deomandal and Mandal, 2011). However, the leftover residue obtained during the
coconut oil production procedure can be used in the making of coconut flour
(Yalegema and Chavan, 2006). This gluten free flour has recently become
increasingly important in the bakery industries where it is used in partial
substitution to wheat in order to produce baked snacks such as cookies (Dhankhar,
2013). This idea can be extended to other wheat based foods. There is also the
possibility of combining coconut flour with other flour types like corn flour and
cassava flour which are lacking in some essential nutrients to produce gluten free
products which are important for patients that are gluten intolerant (Gallagher et
al, 2004, Daniela, 2016). Furthermore, it has been reported that coconut flour
processes important nutritional constituents such as fiber and proteins which are
necessary in the formulation of healthy foods (Gunathlake et al, 2009). Yet, little
2
attention has been given to the incorporation of coconut flour into commonly
consumed foods like baked snacks and porridges.
Although, some studies have been done concerning the application of
coconut flour as composite flour in baking industries (Sujiritha and Mahendran,
2015), still there is death in knowledge as regards its overall functionality and
possible potentials in other food systems.
1.3 OBJECTIVES OF THE STUDY
The general objectives of this study is to examine the utilization of coconut in the
production of snacks. The primary objectives are;
1. To find out the various ways in which coconut can be used to produce
different types of confessionaries.
2. To compare the nutritional and functional properties of coconut flour with
commonly used staple flour.
3. To find the sensory evaluation of coconut flour and the normal flour.
1.4 RESEARCH QUESTIONS
1. What are the various ways in which coconut flour can be produced?
2. What are the nutritional and functional properties of coconut flour?
3. What are the sensory evaluation method adopt for coconut flour?
1.5 SIGNIFICANCE OF THE STUDY
To enlighten people on the use of coconut to make different snacks and oil.
Snacks food consumption has increased as a result of urbanization and
modernization. However, most of the snacks are contained high amount of fats,
sugar, and salts and least amount of dietary fiber which can be caused by health
problems. Due to that the consumer demand of healthy snacks is increasing.
Therefore, snack crackers can be considered as one of the most desirable snack
due to their good eating quality and superior nutritional properties.
3
1.6 SCOPE AND LIMITATION
The research work will only cover the use of coconut to make snacks. This
is limited in application as it focused only on use of coconut to make snacks, thus
may not be applicable to solution in other departments in the catering organisation
or any hospitality industry.
The study is also limited in scope as the major instruments used are
questionnaire, personal interview and literature reading therefore, it is practically
impossible to administer the questionnaire or interview to many department in the
hospitality industry.
1.7 DEFINITION OF TERMS
Monocotyledon: Any plant whose seedlings typically have one seed leaf, thereby
belonging to the taxonomic monocots.
Meal: Food that is prepared and eaten usually at specific time and usually in a
comparatively large quantity.
Hygiene: Those conditions and practices that promotes and preserve health,
cleanliness.
Plantation: A large farm, estate or area of land designated for agricultural growth
often includes housing for owner and workers.
Consumers: Those individuals who use goods or services to satisfy their
individual needs and desires, rather than to resell or use them as raw materials
ISO: International Organisation for Standardization
Labelling: The use of textual information on a products package to instruct and to
inform those who interact with the product.
Packaging: The materials in which objects are wrapped or contained before being
conveyed or sold in economic sense, packaging is industrial and marketing

4
techniques for containing, protecting, identifying and facilitating the sale and
distribution of products.
Structural Packaging: The look or appearance of a container for containing
products.
Standout: Attractive look or presence

5
 CHAPTER TWO
LITERATURE REVIEW
2.1 INTRODUCTION
Coconut palm which is botanically called coco nucifera only grow in sandy
soil which may not suitable for other cash crops (Danyo, 2011). It is difficult to
grow coconut palm in dry climates, except with the use of proper irrigation, else
the entire plant including the leaves and the fruit will not grow well. The coconut
plant grows up to about 30 meters with pinnate leaves of about 4-6meters long.
The old leaves easily break off leaving the trunk of the plant looking smooth, the
coconut palm begins it fruitincy about three to five years after planting, this
largely depend on the variety of coconut plam (NARI 2003).
According to FAOSTATS (2016) coconut is grown in more than 86
countries worldwide with a total production of about 60 million tonnes yearly. The
top three countries in the leading position a regards its production are Indonesia,
Philippines and India.
The fruit of the coconut palm is botanically called a drup and not a nut, it
has three main layers which is the exocarp which is the woody par that in many
cases have been removed before being placed on shelf for sales, the mesocarp
which is the shell that protects its inner part of the coconut which surrounds the
coconut meat and water and the endosperm which is the coconut meat and water
and the endosperm which is the meat of the coconut (fife et al 2001) coconut meat
or kernel and water are majorly protected by the coconut husk which helps in its
post-harvest processing and stability.
Coconut was once maligned by dietitians. Take coconut milk, for instance,
which is made from the liquid from the grated meat. One cup has 552 calories and
57 grams (g) of fat (yes, you read that right). What’s more, nearly 90 percent of
6
that fat (50 g) is saturated fat. Although coconuts themselves haven’t changed, our
use of coconuts has evolved over the last decade. No longer is it found only in
sugary piña coladas and candy bars. We cook with coconut oil and put it in our
coffee, add shredded coconut to oatmeal, blend frozen sheets of coconut in
smoothies, sip coconut water to hydrate, and even slather the oil on our hair and
skin.
CULTIVATION
Coconut palms are normally cultivated in hot and wet tropical climates.
They need year round warmth and moisture to grow well and fruit. Coconut palms
are hard to establish in dry climates, and cannot grow there without frequent
irrigation; in drought conditions, the new leaves do not open well, and older leaves
may become desiccated; fruit also tends to be shed.
2.2 WHAT ARE THE POTENTIAL HEALTH BENEFITS OF
COCONUT?
As you can see, coconut is actually a great source of digestion-friendly and
satiating fiber, notes the U.S. Department of Agriculture's My Plate guidelines.
You’ll also get vitamin B6, iron, and minerals like magnesium, zinc, copper,
manganese, and selenium.  About half of the saturated fat in coconut comes from
lauric acid, which can help raise levels of heart-protective HDL (“good”)
cholesterol. (Unfortunately, it increases more harmful LDL (“bad”) cholesterol,
too.) In the context of a healthy diet, there’s nothing wrong with using small
amounts of coconut oil, but it shouldn’t be the only oil you use.
Coconut water offers a good source of potassium, a mineral that helps
balance sodium levels in the body and regulate blood pressure. But the idea that
coconut water is more hydrating than plain water or is a superior post workout
drink is largely a myth, according to the Academy of Nutrition and Dietetics.
7
 As for coconut flour, which is dried, ground coconut meat, it has 5 g of
fiber in just 2 tbsp, making it an impressive replacement for traditional white flour,
especially for those following a gluten-free diet (Heller H.C 2009).
2.3 USES OF COCONUT
The coconut palm is grown throughout the tropics for decoration, as well as
for its many culinary and nonculinary uses; virtually every part of the coconut
palm can be used by humans in some manner and has significant economic value.
Coconuts' versatility is sometimes noted in its naming. In Sanskrit, it is
kalpavriksha ("the tree which provides all the necessities of life"). In the Malay
language, it is pokokseribuguna ("the tree of a thousand uses"). In the Philippines,
the coconut is commonly called the "tree of life". It is one of the most useful trees
in the world.
COCONUT OIL: have lots of options, depending on what you want to use it for.
Mainly, you can buy virgin or refined coconut oil. Unrefined virgin coconut oil
can be used to cook in temps up to 350 degrees Fahrenheit (F) and can applied to
your skin and hair. Refined coconut oil has a higher smoking point, so you can
use it to cook food up to 400 degrees F. It also doesn’t have the telltale tropical
smell and flavor that virgin coconut oil does, making it a better neutral cooking
oil.
COCONUT MILK: Coconut milk can be bought in a can, and you have the
option of full- or reduced-fat, depending on your dietary goals. Make sure that the
brand you buy is free of added ingredients. Ideally, coconut milk contains just
coconut and water.
COCONUT WATER: Coconut water is dependent on the maturity of the coconut
fruit. It is higher in immature fruit but as the fruit matures, the coconut water
gradually absorbed into the meat and the meat solidifies more. Coconut water is
8
found to contain numerous amount of both macro and micro nutrients. The main
macronutrients are the soluble sugar such as sucrose, glucose and fructose,
proteins water (95.5%) and little amount of oil which makes the coconut water to
have low energy value of 44kcalli (Thampan and Rethinam 2004).
According to Loki and Rajamohan (2003) the micro components are
majorly inorganic ions such as k (2q0 mg %), Na (42mg%), Ca (44mg%), mg
(10mg%), p (9.2mg%) fife et al (2011) reported that coconut water contains
vitamin C which could vary from 20-40mg which helps in reducing the rate of
oxidation but at a limited rate due to the small quantity. Coconut water also
contains vitamins from group B, including nicotinic acids pantothenic acids,
biotin, riboflavin, folic acid trace amount of thiamine and pyridoxine.
Coconut water might be applicable for rehydration due to its electrolytes
content such as potassium and sodium. It also has applications as a growth
medium for certain microorganisms such as acetobaterxylinum as medicine in the
management of certain disease such as high blood pressure, and as a biocatalyst
which helps in the synthesis of proteins (Prades et al (2012); Nari, 2003).
COCONUT FLOUR: Is obtained by drying, expelling and or removing the oil or
milk from the mature coconut kernel or meat. The kernel can be pared (removal of
the external brown coat) or un-pared. The flour is usually bland in taste but is a
good source dietary fiber (Itossain et al., 2016). According to Trinidad et al
(2006), coconut flour contains about 60g dietary fiber. This was found to be
utmost double that of wheat bran and 4 times that of oat bran (Ramaswamy,
2014). Coconut flour is different from other types of flours particularly because it
does not contain phytic acid as well-known plant anti nutrient commonly found in
grain flours that inhibits the absorption of some micro nutrients such as iron
(Ramaswamy, 2014).
9
PROCESSING OF COCONUT FLOUR
Coconuts which are to be used for coconut flour production should be
harvested when they are completely matured. This can be observed when the skin
has turned mostly brown. At this state, it will also enhance maximum oil and
coconut residue recovery (NARI, 2003).
The production of coconut flour according to Igbadul (2011) showed that
the coconut fruits are de-shelled to have access to the coconut meat or kernels. The
brown coat surrounding the kernel is them carefully removed using a knife. This is
called paring (PCA, 2006). The pared nuts are then sliced into about 10mm sizes
and washed in water. This is followed by drying and cooling. They further be
subjected to grinding using a powerful electric grinder after which the oil
extraction process is carried out using the screw press method. The residue
obtained after the completion of this procedure is re-dried in oven at 600c for
30min. this is then followed by milling and packaging of the flour. This
procedures coconut flour that is high in protein and can be used as a partial
substitute for wheat in the making of baked food products (Ramaswamy, 2014).
MACRO COMPOSITION OF COCONUT FLOUR
Coconut flour composition varies based on the extraction methods that are
applied. This can significantly affect the retention of components such as the
amount of fats that will remain in the final product (Gunathilak et al., 2009).
According to Philippine coconut authority (2006) coconut flour contains per 100g;
12.6% protein, 13.0% fibers, 9.2% of fat, 13.7% sugars, 8.2% ash and 4.2%
moisture. In another study, laiQioc and Vothi (2017) reported that coconut flour
contains 6.1% moisture, 1.15% ash, 5.8% protein, 29.8% fat, 37.3% carbohydrate
and 19.8% crude fiber.

10
 The macronutrient composition of coconut and other commonly used staple
flours shows that coconut flour provide higher energy (429Kcal/100g) in
comparison to wheat, cassava and maize flours which supplies 364kcal/100g,
38kcal/100g and 364 kcal/100g respectively. This is strongly related to the high fat
content of coconut flour (14.2g/100g) as compared to low fat content of the staple
flours (<6g/100g USDA, 2017)n. this clearly differs from 21% fat content of
coconut flour that was reported by aaunathilake et al (2009).
TABLE OF MACRO NUTRIENT OF COCONUT FLOURS, WHEAT
FLOURS, CASSAVA FLOUR AND MAIZE FLOUR (USDA 2017)
Nutrient Coconut flour Wheat flour Cassava Maize flour
flour
Energy (kcal) 429 364 380 364
Protein (g) 14.3 10.3 0 8.8
Total fat (g) 14.2 0.9 0 5.1
Carbohydrate (g) 57.1 76.3 92.5 73.4
Total dietary 35.7 2.7 7.5 8.4
fiber (g)
Total sugars (g) 14..3 0.3 0 0
2.4 NUTRITIONAL COMPOSITION OF COCONUT FLOUR
Coconut protein component is majorly categorized into three fractions
namely albumins, globulins and glutelins it is important to know that the amino
acid composition in each of these fractions differs. The amino acids composition
of glutelins and globulins are quite similar but the amino acids absolute value is
higher in globulins than in glutelins. Therefore, the globulins is the major fraction
of coconut flour protein (kwon, 11996). Table 2.2 revealed the amino acid

11
composition of coconut flour from two different studies; kwon (1996) and Rasyid
et al (11992) it indicated similarities in some amino acids such as valine, saline
and glutamic acid while marked differences existed in their glycine and alanine
content. Raashyid et al (1992) reported that coconut flour protein is comparable
with that of soy flour and could play a role in food systems where the beany flavor
of soy flour is unacceptable.
TABLE 2.2 AMINO ACID COMPOSITION OF COCONUT FLOUR
(gram/100gram of protein (kwon 1996; Raasyid et al 1992)
Amino acids Coconut flour (kwon Coconut Flour Rassyid
11996) 1992
Isoleucine 4.2 3.6
Leucine 7.4 8.1
Lysine 4.7 3.1
Trindad et al (2004) and Danielaa (2006) both reported that coconut flour is
gluten free. Therefore, it may be suitable for individuals who develop allergic
reaction upon the consumption of gluten rich foods. Coconut flour contains
medium chain fatty acids which are mostly saturated but has no Trans fats and
cholesterol (USDA, 2017). The fatty acid composition of the coconut oil shows
that it contains 92.7% saturated fatty acids constitute 6.1% and 1.2% respectively
(Bhatnnagar et al 2009). Although there is conflicting evidence about the
nutritional relevance of these acids particularly the principal lauric acid which
constitute about 50% of the total fatty acids (Nevin and Rajamohhan, 22006)

12
 CHAPTER THREE
RESAERCH METHODOLOGY
3.0 INTRODUCTION
This chapter presents the methods adopted by the researcher in carrying out
the research work. This chapter also contained source of data, instruments used for
data collection and techniques for data analysis.
3.1 RESEARCH DESIGN
The nature of research and objective of study is to determine the utilization
of coconut in production of assorted snacks. Few respondents were selected for an
in-depth study. This has prompt me to adopt the use of experimental research to
obtain the information
3.2 AREA STUDY
The study was carried out within the Kwara State Polytechnic where the
major respondents were selected.
3.3 POPULATION
The total population use for this study is 10 respondents were randomly
selected which consist of lecturers and students (5 lecturers and 5 students).
3.4 SAMPLING TECHNIQUES
Experimental method: this is the method which involves putting things into
practical, however, the research will be able to achieve their objective with
response on the practical carried out in their research work. The research work
will be made clearly to the researchers through the use of utilization of coconut in
production of assorted snacks with reference to production of coconut chin-chin
and coconut meat pie.

13
FLOWCHART OF PROCESSING COCONUT FLOUR

Mature coconut

Shelling

Coconut kernel

Removal of brown coat

Slicing

Washing with water

Drying

Cooling

Grinding

Extraction of Oil

Drying of Residue

Milling

14
3.5 RESEARCH INSTRUMENT
Sensory evaluation was used in data collection. Sensory evaluation is a
signs that measure, analyzes and interpreted the reaction of people to product as
perceived by senses. It is a means of determining whether product differences are
perceived, the basis for the differences and weather one product is liked more than
another.
EQUIPMENT USED
i. Pot
ii. Knife
iii. Spoon
iv. Fork
v. Chopping Board
vi. Sieve
vii. Oven
viii. Mixing Bowl
ix. Meat Pie Cutter
x. Chin-Chin Cutter
xi. Rolling Pin
3.6 RESEARCH METHOD
COCONUT RECIPE
Coconut is a great and healthy fruits, no part of the coconut is a waste. The
sweet coconut water is so refreshing you can chew the sweet coconut meat on its
own or eat with bread, you can grind the coconut and extract milk which you can
drink on its own or use to prepare some delicious Nigeria rice recipes. From
coconut milk you can get coconut oil, the chaff from coconut is also useful; it is
use in the making snack.
15
RECIPE OF TESTED COCONUT FLOUR FOR MEAT PIE
CONTROL WHICH IS 100% OF PLAIN FLOUR
MEAT PIE
ITEM QUANTITY
 Flour 500g
 Margarine 250h
 Salt ½ teaspoon
 Water 2 cups
 Baking powder ¼ teaspoon
METHOD
 Sieve flour in a bowl
 Add salt and margarine and baking powder
 Mix together until it looks like bread crumbs
 Add water
 Knead it and allow to rest
 Before use
MEAT PIE FILLING
ITEM QUANTITY
 Minced meat 150g
 Oil 3 table spoon
 Carrot 1 big
 Red pepper Small piece
 Green bell pepper Small piece
 Plain flour 1 table spoon
 Thyme, curry powder 1 teaspoon each
16
 Cube 1 stock
 Onion ½ bulb
 Potatoes 4 pieces
METHOD
 Scrape the carrot wash and diced
 Wash the potato, peel and dice
 Cho the onions, chill pepper, green pepper
 Boil the potato and carrot until its tender
 Turn in a colander to drain out the water
 Mix the flour with water until a paste is achieved
 Place the pan on heat add oil
 When hot add the chopped onions fry for 1 minute\
 Add the minced beef and fry till pale
 Add carrot and potato and stir
 Add stock cube, thyme, curry, salt
 Add the chopped pepper, add the thickener stir and cover to simmer for half
a minute
 Stir and set aside to cool down completely
MEAT PIE 70-30
70% of plain flour and 30% of coconut flour
RECIPE
ITEMS QUANTITY
 Flour 350g
 Coconut flour 150g
 Margarine 250g
 Salt ½ teaspoon
17
 Water 2 cups
 Baking powder ¼ teaspoon
 Coconut milk 50mis
 1 egg (for sealing and glazing)
FOR THE COCONUT MEAT PIE FILLING
ITEMS QUANTITY
 Minced meat 150g
 Coconut oil 3tablespoons
 Coconut milk ½ cup
 Carrot 1
 Potatoes 4 pieces
 Red pepper Small piece
 Green bell pepper Small piece
 Plain flour 1 tablespoon
 Thyme and curry 1teaspoon
 Cube 1 stock
 Onion ½ bulb
METHOD FOR PREPARING THE COCONUT MEAT PIE FILLING
 Wash, peel and dice the potatoes
 Wash, peel the carrot and dice
 In a pot add water and pour the already diced potato and carrot and bring to
boil
 Chop all the ingredients
 Mix the plain flour for the filling with a small amount of coconut milk to
get medium consistency this is the thickener
 Pour the coconut oil into a clean dry pot and set on the stove to heat up
18
 Add chopped onions and fry for 1 minutes
 Add the minced beef and fry till pale, add the already drained carrot and
potato and stir
 Add the stock cube, thyme curry, salt and stir
 Add the chopped red and green pepper and the thickener, stir, cover and
leave to simmer for half a minutes, stir and set aside to cool down.
THE COCONUT MEAT PIE DOUGH
 Sieve the plain flour into a clean bowl
 Add coconut flour, baking powder and salt mix well
 Add the butter in small scoops
 Gently rub the butter into the flour till the mixture feels like crumbs
 Add water and the coconut milk, mix and knead till a ball dough is formed
 Knead well, cover and set aside to rest for 10-15 minutes
 Beat, egg and set aside
CUT FILL, FOLD, CLOSE AND BAKE
 After 10-15 minutes, knead the dough again till very smooth
 Roll out the dough to about 5mm thickness
 Cut with the cutter, rub the beaten egg around the inside of the edge of the
circular dough
 Scoop some filling into the center
 Close and seal
 Place in an oven tray rub some butter and dust with flour
 Rub the egg on the coconut meat pies
 Bake in a preheated oven at 170oc

19
COCONUT MEAT PIE 50% 50%
ITEMS QUANTITY
 Coconut flour 50% of flour 50%
 Flour 250g
 Coconut flour 250g
 Margarine 250g
 Water ½ teaspoon cups
COCONUT MEAT PIE 100% OF COCONUT FLOUR
RECIPE
ITEMS QUANTITY
 Coconut flour 250g
 Margarine 125gg
 Salt ¼ teaspoon
 Baking powder 1/8 teaspoon
 1 egg for sealing and glazing
 Water 1 cup
 Coconut milk 25mis
METHOD
 Add coconut flour in a bowl, baking powder and salt mix well
 Add the butter into the flour till the mixture feels like crumbs
 Add water and the coconut milk, mix and knead till a ball dough is formed
 Knead well, cover and set aside to rest for 10-15minutes
 Beat, egg and set aside, use for sealing and glazing
 Cut, fill and fold in the fillings
 Close and bake

20
CHIN-CHIN
RECIPE
ITEMS QUANTITY
 Flour 600g
 Sugar 100g
 Flavor 1 Teaspoon
 Salt 1 Teaspoon
 Baking Powder ¼ Teaspoon
 Cinnamon ¼ Teaspoon
 Nutmeg 1 Teaspoon
 Margarine 125g
 Water 1 cup
METHOD
 Sieve flour in a bowl
 Add salt, sugar, baking powder,, nutmeg and flavor
 Mix thoroughly until it looks like bread crumbs
 Add water
 Mix thoroughly
 Turn on a table and knead
 Cut it,, flatten to desired size and fry
COCONUT CHIN-CHIN
70% of flour and 30% of coconut flour
RECIPE
ITEMS QUANTITY
 Flour 420g
 Coconut Flour 180g
21
 Sugar 100g
 Flavor 1 Teaspoon
 Salt 1 Teaspoon
 Baking Powder ¼ Teaspoon
 Cinnamon ¼ Teaspoon
 Nutmeg 1 Teaspoon
 Margarine 125g
 Coconut Milk 50g
 Water 1 Cup
METHOD
 Mix the dry ingredient in a bowl (coconut flour, salt, sugar, nutmeg,
cinnamon flour)
 Sieve flour in a bowl
 Add butter and the other mixed dry ingredient together and mix until you
have a crumbly texture
 Add water and the coconut milk
 Mix thoroughly
 Turn on a table and knead
 Roll dough to flat shape
 Using a pizza cutter, cut dough into small flat squares
 Fry and enjoy
COCONUT CHIN-CHIN
50% flour 50% coconut flour
RECIPE
ITEMS QUANTITY
 Flour 300g
22
 Coconut Flour 300g
 Sugar 100g
 Flavor 1 Teaspoon
 Baking Powder 1 Teaspoon
 Nutmeg ¼ Teaspoon
 Margarine 125g
 Coconut Milk 50g
 Water 1 Cup
METHOD
 Mix the dry ingredients in a bowl (coconut flour, salt, sugar, nutmeg flavor)
 Sieve flour in the same bowl
 Add butter and mix together until it looks like bread crumbs
 Add water and coconut milk
 Mix thoroughly
 Turn on a table and knead.
 Roll dough to flat shape
 Using a pizza cutter, cut dough into small flat squares
 Fry and enjoy
COCONUT CHIN-CHIN
100% coconut flour
RECIPE
ITEMS QUANTITY
 Coconut Flour 300g
 Sugar 50g
 Flavor ½ Teaspoon
 Salt ½ Teaspoon
23
 Baking Powder 1/8 Teaspoon
 Nutmeg ½ Teaspoon
 Margarine 63g
 Coconut Milk 25g
 Water And Vegetable Oil For Frying ½ Cup Each
METHOD
 Mix the dry ingredient in a bowl (coconut flour salt, sugar,, nutmeg
baking powder, flavor)
 Add butter and mix together until it looks like bread crumbs
 Add water and coconut milk
 Mix thoroughly
 Turn on a table and knead
 Roll dough to flat shape
 Using a pizza cutter, cut dough into small flat squares
 Fry and enjoy

24
 CHAPTER FOUR
4.1 DATA ANALYSIS
A panelist of Ten [10] people were invited was include students and
lecturers of the department and people to access the result of experiment carried
out. The product acceptability is categorized to five major namely; excellent, very
good, good, fair and poor. These acceptance and rejection criteria were paraded
before the components of qualities namely taste, colour, appearance, aroma and
general acceptability.
SENSORY QUALITIES
Scale Grade Attribute
Excellent 5 Taste
Very Good 4 Consistency
Good 3 Colour
Fair 2 Appearance
Poor 1 Overall acceptability
SENSORY EVALUATION OF COCONUT MEAT PIE
NUMBER OF TESTING PANEL 10.
PRODUCT COCONUT MEAT PIE 100%
Variation Excellent Very Good Good Fair Poor
Taste 2 4 3 1 -
Appearance 5 2 2 1 -
Consistency 4 3 3 - -
Color 8 2 - - -
General acceptability 5 2 2 1 -

25
 The above table shows that out of the 10 observers that were given the
product to taste 10% said the product taste good.
SENSORY EVALUATION OF COCONUT PIE
NUMBER OF TESTING PANEL 10.
PRODUCT COCONUT MEAT PIE 70% - 30%
Variation Excellent Very Good Good Fair Poor
Taste 6 3 1 - -
Appearance 8 1 1 - -
Consistency 7 - - - -
Color 8 2 - - -
General acceptability 8 1 1 - -
From the table above, it is clear that out of 100%, 5 said the coconut meat
pie mixed with 30% of main coconut flour and 70% plain flour is excellent, 2 said
it is very good. The general acceptability shows that it is more preferable.
SENSORY EVALUATION OF COCONUT MEAT PIE
NUMBER OF TESTING PANEL 10.
PRODUCT COCONUT MEAT PIE 50% - 50%
Variation Excellent Very Good Good Fair Poor
Taste 5 2 2 1 -
Appearance 7 2 1 - -
Consistency 4 3 3 - -
Color 8 2 - - -
General acceptability 7 2 1 - -
The above table shows that out of 10 observers that tasted the product 50%
said the product is good while 15% said very good.

26
SENSORY EVALUATION OF COCONUT CHIN-CHIN
NUMBER OF TESTING PANEL 10.
PRODUCT COCONUT CHIN-CHIN 100%
Variation Excellent Very Good Good Fair Poor
Taste 4 2 1 2 1
Appearance 1 1 4 2 2
Consistency 3 3 3 1 -
Color 5 1 1 1 2
General acceptability 2 2 3 2 1
From the above table shows that out of the 10 observers that were given the
product to taste 5% said the product is good 3% said it is fair while 2% said it was
poor.
SENSORY EVALUATION OF COCONUT CHIN-CHIN
NUMBER OF TESTING PANEL 10.
PRODUCT COCONUT CHIN-CHIN 70% - 30%
Variation Excellent Very Good Good Fair Poor
Taste 5 2 2 1 -
Appearance 7 2 1 - -
Consistency 4 3 3 - -
Color 8 2 - - -
General acceptability 8 1 1 - -
From the above table shows that out of the 10 observers that were given the
product to taste 8% said coconut flour mixed with plain flour is excellent 2% said
it is very good 2% said it is good.

27
SENSORY EVALUATION OF COCONUT CHIN-CHIN
NUMBER OF TESTING PANEL 10.
PRODUCT COCONUT MEAT PIE 50% - 50%
Variation Excellent Very Good Good Fair Poor
Taste 5 2 2 1 -
Appearance 7 2 1 - -
Consistency 4 3 2 1 -
Color 8 2 - - -
General acceptability 7 2 1 - -
From the table above shows that out of the 10 observers that were given the
product to taste 5% said the product taste excellent 2% said it taste very good
while 2% said it taste good 1% said it is fair.
SUMMARY
In summary, the composition and sensory evaluation of snacks made from
coconut confirm that it is rich in taste, consistency, colour. Also the outcome of
the products was very good, the colour was very attractive and the taste palatable.

28
 CHAPTER FIVE
SUMMARY, CONCLUSIONS AND RECOMMENDATIONS
5.1 SUMMARY
Coconut is the most important nut crop in the world. The palm tree is called
“The Tree of Life”. Coconuts are very nutritious and rich in fiber, vitamins, and
minerals. Once thought of as unhealthy because of being a high saturated fat, we
now know that the fat is different from most other fats. Being a saturated fat it will
not turn rancid at high heat like vegetable oils. So cooking with it is ideal. It is the
richest source of medium-chain triglycerides (MCTs). MCT’s are burned for
energy and they do not circulate in the blood stream like other fats. Instead, they
are sent straight to the liver and converted into energy. Since the body does not
store the fat, eating coconut oil can help with weight loss.
Coconut contains the health-giving lauric acid. Lauric acid is a type of
MCT found in breast milk. It has anti-microbial and anti-viral properties, which
have been shown to destroy many types of bacteria, viruses, and fungus such as,
candida, ringworm, athlete’s foot, thrush, diaper rash, and other infections.
5.2 CONCLUSIONS
Coconut meal (food) obtained from extraction of virgin coconut oil can be
used in the form of coconut flour as it is nutritious and a good source of proteins,
minerals and dietary fiber. Coconut flour made from coconut meal promotes
health and prevents diseases such as diabetes, obesity, colon cancer, and
cardiovascular diseases. The flour can be used in the preparation of gluten-free
products for individuals with celiac disease.
Utilization of coconut meal in the form of coconut flour aims at
incorporation of dietary fibers and proteins into the gluten free food. In India, the
meal obtained after the extraction of coconut oil is usually discarded or used as
29
animal feed. If hygienically processed, the meal can be used to make flour, which
can be utilized for making a variety of food products.
Extruded products such as pasta, noodles, and ready-to-eat snacks can also
be made using coconut flour. Coconut flour is an underutilized product of coconut
industry.
There is immense need of commercial processing techniques to enhance
utilization of coconut flour from coconut meal. Coconut flour extruded products
will be convenience products with nutritional and health benefits. Coconut flour is
a high protein, fiber-rich and gluten-free functional food product.
5.3 RECOMMENDATIONS
The recommendations of this study are that there is urgent need for proper
pricing police, proper markets, proper regulations particularly on the coconut
flour, palm wine and that appropriate planting materials be made available to the
farmers at affordable prices. Also the farmers should be organized into viable
commercial groups with proper collecting centers for their products and financial
assistance be provided, so that coconut production can also form part of the
agricultural pillar towards the achievement of the vision 2030.
Coconut and palm oils which were the major sources of dietary fats for
centuries in most of West Africa have been branded as unhealthy highly saturated
fats. Their consumption has been peddled to supposedly raise the level of blood
cholesterol, thereby increasing the risk of coronary heart disease.
This adverse view has led to a reduction in their consumption in West
Africa and they have been substituted for imported vegetable oils. Recent
information however, indicates some beneficial effects of these oils particularly
their roles in nutrition, health and national development. There is the need for a

30
better understanding of their effects on health, nutritional status and national
development.
This paper therefore attempts to review the roles which coconut oils play in
these respects in developing countries, as a means of advocating for a return to
their use in local diets.

31
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